Directions

In a medium bowl combine the flour, cocoa and salt.

In a separate medium bowl cream the butter and add in the sugar until light and fluffy. Add in egg yolk, milk and vanilla. Add in the dry mixture and mix till combined. Wrap dough in saran and refrigerate until firm for an hour.

Preheat oven to 350 degrees Fahrenheit. In a small bowl whisk the egg whites until they are frothy. Put pecans into a separate small bowl. Roll chilled dough into 1" balls. Dip the balls into the egg whites then into the pecans. Place balls onto the cookie sheets make an indent into each of the balls with your thumb to a small measuring spoon.

Bake cookies in the oven for 10-12 minutes.

Prepare the caramel filling by unwrapping the caramels and melting them in the microwave with the cream.

When cookies are finished baking repress the indents gently and fill the indents with the caramel mixture. Cool cookies completely on a wire wrack.